The information on the scale comes from (the absolutely extraordinary book) On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee; Cookwise by Shirley Corriher; The Bread Baker’s Apprentice by Peter Reinhart; The Bread Builders by Daniel Wing and Alan Scott; Chez Panisse Desserts by Lindsey Remolif Shere, and my notes from CIA-Greystone.